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The Ultimate Vegetable Vegan Lasagna

The Ultimate Vegan Lasagna is loaded with veggies, spinach-‘ricotta’, and your favorite pasta sauce for a hearty, comforting, and absolutely amazing whole food, plant-based lasagna!

top down view of vegetable vegan lasagna on a white plate with fork and items surrounding.

Lasagna is one of my favorite warm and cozy comfort foods. And we absolutely find this veggie-filled vegan lasagna to be the BEST!

Why We Love This Recipe!

  • It’s easy to make and on the table in about 1 hour! Plus, you can make it ahead, freeze it, and bake it when ready!
  • Hearty and rich in protein! Just one serving of this vegan lasagna gives you 24 grams of protein. That’s 48% of the daily recommended protein requirements!
  • Made with basic easy-to-find ingredients! You’ll find lots of simple, fresh vegetables in this veggie lasagna. Along with a fantastic spinach-ricotta and ‘your’ favorite pasta sauce for a lasagna worth eating and repeating!

It REALLY is The Ultimate Vegetable Lasagna. At least I see it that way, and it’s plant-based perfection for this lasagna-loving family!

top down view of ingredients used to make vegetable vegan lasagna.

Ingredients You’ll Need

In this WFPB recipe, onion, zucchini, mushrooms, carrots, and squash are cooked until tender and layered with spinach ‘ricotta’, pasta sauce, and wide noodles creating layers of deliciousness for the best vegan lasagna!

Here is everything you’ll need:

  • Zucchini – Low cost and available year-round, zucchini is a nutritious addition to vegetable lasagna.
  • Yellow Squash – We love the additional color, but you can substitute it with zucchini. Cubed eggplant would also be delicious.
  • Carrots – Another nutrient-dense veggie that’s easily accessible. Feel free to use extra to replace any other vegetable.
  • Onion – We used yellow onion, but any color will work well.
  • Garlic – Fresh is best, but you can sub with 1 – 2 teaspoons of garlic powder when needed.
  • Mushrooms – We love the meaty texture of mushrooms, but diced red bell pepper is a good substitute.
  • Spinach – We used fresh and frozen spinach that has been thawed before use with excellent results.
  • Vegan ricotta – I’m partial to my amazing Cashew Ricotta, but our nut-free Tofu Ricotta is also amazing!
  • Lasagna noodles – Use regular or no-boil noodles for ease.
  • Pasta sauce – Make our homemade marinara sauce or use your favorite store-bought brand (pref sugar-free).
  • Italian seasoning – Sub with thyme, basil, and/or marjoram.
  • Olive oil – Use your preferred neutral flavored oil or water during saute time.
  • Salt + pepper – As always, salt and pepper to taste!

Why Use Cashew ‘Ricotta’?

The cashew ricotta is an amazing replacement for dairy ricotta in this vegan lasagna and many other recipes calling for ricotta. It does a great job, and I know once you try cashew ricotta, you’ll never return to the dairy version. It’s wonderfully creamy, delicious, and SO easy to make!

I know cashews can be expensive, but when you break it down, it’s about the same cost as dairy cheese. To keep the cost low, I buy my cashews in the bulk section (pref when on sale), at Trader Joe’s, or online from Amazon.

side by side photos showing sauteed veggies and spinach cashew ricotta.

How to Make Vegetable Vegan Lasagna

  • Cook noodles. Start by cooking the noodles according to the package directions and set them aside. If using no-boil lasagna noodles, skip this step.
  • Saute Veggies. Next, saute veggies, which takes about 10 – 12 minutes.
  • Make spinach ricotta. Mix the spinach and vegan ricotta while the veggies are cooking.
side by side photos showing the process of layering vegan lasagna.
side by side photos showing steps for layering vegan lasagna.
  • Layer. There are three noodle layers. 1. Spread a little sauce on the bottom of the dish, add a layer of pasta, and top with 1/2 ricotta cheese and 1/2 of the vegetables. 2. Add another layer of pasta, 1/2 of the remaining sauce, the rest of the ricotta, and vegetables. 3. Add one more layer of pasta and top with the remaining sauce.
top down view of freshly made vegan lasagna in a baking dish.
  • Bake. Place, covered, on the center rack of a preheated oven set at 375 degrees F. and bake for 40 minutes. Let rest covered for 5 minutes, remove the cover, and let cool for 10 minutes. Above is what it will look like once baked.
top down view of vegetable vegan lasagna topped with almond parmesan and fresh basil.

Serving Suggestions

This savory, veggie-filled lasagna can stand alone as a meal, but it’s also terrific with a little something on the side. Here are a few of my favorite options:

head on view of vegan lasagna on a spatula.

How To Store Leftovers

Refrigerator: Leftovers can be stored in the refrigerator for up to 5 days in a covered container. It’s also great for meal prep using these multi-use glass containers (affiliate link).

Reheat: Individual slices can be warmed in the microwave. To reheat larger portions, preheat the oven to 425 F. Add between 2 – 4 tablespoons of water over the lasagna (depending on its size) and cover. Alternatively, add 1/4 cup marinara sauce to prevent dryness. Bake for 25 minutes or until the lasagna is hot and bubbly.

Can You Freeze Vegan Lasagna?

Yes! To make ahead and freeze, prepare the lasagna ahead of time (up until baking), and keep it stored in the freezer for up to 2 – 3 months. When ready to bake, preheat the oven to 375, and bake covered for 45 minutes.

Adjusting For Dietary Restrictions

  • Gluten-free: Use gluten-free lasagna noodles.
  • Oil-free: When sautéing, use water or vegetable broth instead of oil, as noted in the recipe card.
  • Soy-free: Use Cashew Ricotta.
  • Nut-free: Use Tofu Ricotta. Using this ricotta will alter the nutritional calculation.
side angle view of slice of vegan lasagna on a plate with items surrounding.

More Vegan Pasta Recipes!

If you make this WFPB lasagna recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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THE ULTIMATE VEGETABLE VEGAN LASAGNA

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 42 reviews

Vegetable Vegan Lasagna is filled with tons of simple veggies and the best-ever cashew ricotta cheese for a hearty and filling meal everyone will love! And no one will ever know it’s dairy-free!

  • Author: Julie | The Simple Veganista
  • Prep Time: 15 min
  • Cook Time: 50 min
  • Total Time: 1 hour 5 minutes
  • Yield: Serves 9
  • Category: Entree, Pasta
  • Method: bake
  • Cuisine: Vegan, Italian

Ingredients

Scale
  • 1 tablespoon olive oil or 1/4 cup water (for water saute)
  • 1 small onion, diced
  • 23 cloves garlic, minced
  • 2 carrots (2 cups), diced
  • 1 zucchini (2 cups), diced
  • 1 yellow squash (2 cups), diced
  • 8 oz. mushrooms, chopped
  • 1/2 teaspoon Italian seasoning (or thyme, basil or marjoram), optional
  • 1 package (10 – 12 oz.) frozen spinach, thawed and drained
  • 1 jar (25 – 28 oz.) pasta sauce, about 3 cups
  • 9 lasagna noodles (approx.), regular or no-boil
  • 2 cups vegan ricotta (Cashew Ricotta Cheese or Tofu Ricotta)
  • salt & pepper, to taste

To Serve

Instructions

Preheat oven to 375 degrees F.

Noodles: Cook noodles according to package directions, set aside. If using no boil lasagna noodles like I did there is no need to cook first.

Saute Veggies: In a large skillet, heat oil over medium heat, add onion and garlic, saute for about 5 minutes. Add carrots, zucchini, squash, mushrooms, herbs/seasonings and good pinch of salt and pepper, continue to saute for another 5 – 7 minutes. We don’t need to saute the zucchini, yellow squash and mushrooms too much, we want their juices to fully release while baking. Remove from heat.

Spinach Ricotta: Mix together the cashew ricotta and spinach, mix well.

Assemble & Layer: Using a large rectangular baking dish (9 x 12) place about 1/3 cup of sauce on the bottom of the dish spreading to coat, add a layer of pasta, top with 1/2 ricotta cheese and 1/2 vegetables. Add another layer of pasta, 1/2 of the remaining sauce, then the rest of the ricotta, then vegetables. Add one more layer of pasta and top with the remaining sauce. Cover with lid, small silpat or foil.

Bake: Cover and bake on the center rack for 40 minutes. Let rest covered for 5 minutes, remove cover and let cool 10 minutes. If not using no-boil noodles, you can remove the cover half way through for a baked look.

To Serve: Add a sprinkle of Almond Parmesan and a bit of freshly chopped basil overtop.

Serves 9

Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days, in a covered container.

Notes

They veggies are more of a ‘summer’ variety, but you easily change them up using fall produce.

If you feel you want extra protein, add a can of white beans (drained and rinsed) or a package of fresh or thawed frozen peas in between the ricotta and vegetables.

For homemade pasta, try this quick and easy Marinara Sauce recipe.

If you don’t care for mushrooms, sub in a diced, large red bell pepper.

Make ahead and freeze: Simply prepare the lasagna ahead of time (up until baking), and keep it stored in the freezer for up to 2 – 3 months. When ready to bake, preheat oven to 375, bake covered for 45 minutes.

Reheat: Individual slices can be warmed in the microwave. To reheat larger portions, preheat the oven to 425 F. Add between 2 – 4 tablespoons of water over the lasagna (depending on its size) and cover. Alternatively, add 1/4 cup marinara sauce to prevent dryness. Bake for 25 minutes, or until the lasagna is hot and bubbly.

Updated: The Ultimate Vegetable Lasagna was originally published in September 2015. It has been updated with new photos and helpful tips in January 2020. The only change made to the recipe was adding garlic.

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89 Comments

  1. Really good! Used the cashew ricotta recipe and sautéd eggplant for the top which was essential.






  2. Stephanie says:

    The cashew ricotta recipe is amazing. I used two jars of tomato sauce. The lasagna is so good, my husband ate thirds!






  3. No complaints here 😋






  4. Jacqueline says:

    This is literally the best lasagna I’ve ever had and I made my gluten free and obviously vegan. I didn’t have anymore yellow zucchini but needed to use up some eggplant so swapped that. I used the ricotta recipe as well. This was instantly a family favorite!






  5. Carrie Valentin says:

    What kind of mushrooms??

    1. Julie | The Simple Veganista says:

      We used cremini (brown mushrooms), but white, chopped portabello, or even shiitake mushrooms will also work well. Enjoy!

  6. This lasagna was so good!! I used a little vegan mozzarella but I have no doubt it would have been just as good with out it. Loved all the veggies.

  7. Amazing! Love it so much!






  8. This is the best vegan veggie lasagna!! Omg! The vegan ricotta (I used cashews) was phenomenal!! I didn’t use frozen spinach, so I just sautéed some fresh, but didn’t mix in with the ricotta. Very delicious and simple!






    1. Julie | The Simple Veganista says:

      Yay, so glad you enjoyed the veggie lasagna! Thanks for sharing, Lesley!

  9. This is such a great dish to share with family. I am making this recipe for the 4th time today to bring to dinner at my in-laws. They are not vegan but they try to eat healthy. I know they will love it. I usually make this ahead and freeze before baking to bring to to our family beach trip. That way I don’t have to cook on vacation, just put it in the oven. We fed some to my grandma this summer, did not tell her it was vegan, she said it was really good!






    1. Julie | The Simple Veganista says:

      So glad you’re enjoying the recipe! I love that you make it ahead and freeze before cooking, that’s such a great way to meal prep. Thanks for sharing, Jenny!

  10. I have tried several vegan lasagnas like some others and this one is by far the best. I used the tofu ricotta due to a nut sensitivity and that alone was awesome. I used just whatever pasta I had on hand, which happened to be casarecce from Costco, cooked it and then used half for the bottom layer And the other half for the top. Otherwise the only change I made was to grate the carrots because the husband doesn’t like al-dente carrots in cooked dishes. Next time I will make with lasagna noodles because I think keeping the layers together would be nice too. Amazing!






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